Buttermilk Pimiento Cheese
- Yield 16 servings
Chef Daniel Dillingham adapted this from an original recipe from his wife’s great grandmother.
The use of buttermilk rather than mayonnaise results in a lighter cheese, and the addition of American cheese yields an exceptionally creamy texture.
- 4 large sweet red bell peppers
- 1 pound sharp Cheddar cheese
- 1 pound American cheese
- 1 cup buttermilk
- Char the red peppers over an open flame until the skin is evenly charred and blistered on all sides. Place them in an air-tight container for 2 hours, then peel off the outer charred skin and remove the seeds and veins from the inside. Once clean, chop the peppers into a fine dice and set aside.
- Shred Cheddar cheese by hand (do not use pre-shredded cheese) and cut American cheese into 1-inch cubes. Place cheeses in a food processor and quickly pulse 2 to 3 times. Add half the buttermilk and quickly pulse until just combined. Transfer cheese mixture to a bowl, add diced peppers and remaining buttermilk, and blend by hand until fully combined using a sturdy whisk or wooden spoon. Transfer to an airtight container and refrigerate overnight. Will keep up to 2 weeks. Makes about 8 cups.
Serve this pimiento cheese as a sandwich spread of as a filling for Cream Puff Shells.
Recipe by Chef Daniel Dillingham, Loveless Cafe, Nashville, Tenn.